This bright, crisp combination of marinated vegetables is perfect for summer!
Ingredients
- 2 cups fresh green beans, trimmed and halved
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced mushrooms
- ½ cup cherry tomatoes
- 1 (6 ounce) can black olives, drained
- ½ cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon monosodium glutamate (MSG)
- 1 tablespoon garlic salt
- 1 tablespoon dried dill weed
- 1 ½ cups extra virgin olive oil
Directions
Step 1
Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
Step 2
Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 434 | |
% Daily Value * | |
Total Fat45g | 57% |
Saturated Fat6g | 31% |
Sodium1922mg | 84% |
Total Carbohydrate7g | 3% |
Dietary Fiber3g | 10% |
Total Sugars1g | |
Protein2g | |
Vitamin C23mg | 113% |
Calcium50mg | 4% |
Iron2mg | 9% |
Potassium223mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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